Clock Icon
1 hr 20 min Prep
4 hr 10 min Total
Pie Iconb
24 Servings


You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

This multigrain bread is made more flavorful with one special ingredient – hot cereal!

Ingredient List
  • Small check mark in a circle icon2 1/2 cups water
  • Small check mark in a circle icon1 cup multigrain hot cereal
  • Small check mark in a circle icon1/4 cup honey
  • Small check mark in a circle icon1 package (2 1/4 teaspoons) fast-acting dry yeast
  • Small check mark in a circle icon3 to 4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ whole wheat flour
  • Small check mark in a circle icon1 tablespoon salt
  • Small check mark in a circle icon4 tablespoons unsalted butter, melted
  • Small check mark in a circle icon1/2 cup old-fashioned oats
  1. In 1-quart saucepan, heat water to boiling. Remove from heat; stir in cereal. Set aside 30 to 45 minutes, stirring occasionally, until cooled to 105°F to 115°F.
  2. In large bowl, stir cooled cereal mixture, honey and yeast. Stir in 3 cups of the all-purpose flour, the whole wheat flour, salt and melted butter until soft dough forms. Transfer to lightly floured surface, and knead by hand 10 minutes, adding just enough remaining all-purpose flour as needed, until dough is smooth, soft and elastic. Lightly spray clean large bowl with cooking spray. Shape dough into ball; transfer to bowl, and cover with plastic wrap. Let rise at room temperature about 1 hour or until doubled.
  3. Meanwhile, spray 2 (9x5-inch) loaf pans with cooking spray.
  4. Punch down dough, and divide in half. On lightly floured surface, roll one piece into 9x6-inch rectangle. Roll up tightly from shorter end into loaf; pinch seam with fingers to seal. Lightly spray loaf with cooking spray. Sprinkle 1/4 cup of the oats on work surface; roll loaf in oats. Transfer to loaf pan, seam side-down. Repeat with other dough piece, spraying with cooking spray and rolling in remaining 1/4 cup oats. Cover loaves with plastic wrap, and let rise at room temperature about 1 hour or until nearly doubled.
  5. Heat oven to 375°F. Bake loaves 35 to 40 minutes or until golden brown. Cool in pans 10 minutes, then transfer loaves to cooling rack to cool completely.
  • Multigrain hot cereal is a blended whole-grain cereal mix that can be found near the oatmeal at your grocer.
  • To make a free-form version of this loaf, divide dough in half, then roughly shape both pieces into rounds. Place rounds 3 inches apart on parchment paper-lined cookie sheet; spray lightly with cooking spray, and sprinkle oats on top. Proceed with recipe as directed, but just before baking, use sharp serrated knife to slash 1/4-inch deep crisscross on top of each loaf.